Pork Tenderloin Studded with Rosemary and Garlic

<p>Pork Tenderloin Studded with Rosemary and Garlic</p>
Randy Mayor; Melanie J. Clarke

Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare.

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Caloriesfromfat 26 %
Fat 4.2 g
Satfat 1.4 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 24.2 g
Carbohydrate 1.5 g
Fiber 0.1 g
Cholesterol 67 mg
Iron 1.6 mg
Sodium 342 mg
Calcium 23 mg

Ingredients

2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preparation

Preheat oven to 475°.

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Note:

Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.